Pesto summer pizza
Cooking time:
35 minutes
Active time:
15 minutes
Complexity:
Easy
Need to defrost
Pizza on puff pastry, in which no more than 200 kcal and a maximum of useful ingredients? Yes, that's right, pesto pizza is just that.
5
Recipe "Summer pizza with pesto "
Ingredients for 4 servings
non-yeast puff pastry for draining. butter, 500 g
1 pack
"Pesto" sauce classic
1 pack
young potatoes
3-4 pcs.
zucchini
1 pc.
squash
1 pc.
bush pumpkins
2-3 pcs.
cherry tomatoes
150 g
Mozzarella perlini cheese
1 pack
basil
to taste
thyme
to taste
Extra Virgin Olive Oil
1 tbsp. spoon
black peppercorns mill
1 tsp
sea salt
1 tsp
Step 1/4
Roll out the pre-thawed dough to the size of a baking sheet, put on parchment and prick with a fork in several places so that it does not rise.
Step 2/4
Spread the pesto evenly over the dough. Cut the potatoes into very thin circles, place on top of the pesto. Bake in an oven preheated to 180 ° C for about 15 minutes.
Step 3/4
Cut the zucchini and zucchini into thin strips lengthwise (this is convenient to do with a peeler). Cut the scallops into thin plates, cherry tomatoes in half. Put vegetables on pizza, add salt, pepper and olive oil. Bake for about 10 minutes more.
Step 4/4
Put small balls of mozzarella perlini on the finished pizza, sprinkle with fresh basil, thyme and drizzle with olive oil.
Ingredients for 4 servings
non-yeast puff pastry for draining. butter, 500 g
1 pack
"Pesto" sauce classic
1 pack
young potatoes
3-4 pcs.
zucchini
1 pc.
squash
1 pc.
bush pumpkins
2-3 pcs.
cherry tomatoes
150 g
Mozzarella perlini cheese
1 pack
basil
to taste
thyme
to taste
Extra Virgin Olive Oil
1 tbsp. spoon
black peppercorns mill
1 tsp
sea salt
1 tsp
Nutritional value per 100 g
Calories
195 kcal
Proteins
5 g
Fats
11 g
Carbohydrates
18 g
Saturated fat
3 g
Dietary fiber
2 g
Added sugar
0 g
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